Recipe: Badami Murgh Korma / Chicken Almond Korma - by Mrs. Iqtidar

Ingredients: 

• Chicken Meat: 1 Kg 
• Onions: 3 medium-sized 
• Garlic + Ginger Paste: 2 Tablespoon 
• Yogurt (Dahi): 1 Cup 
• Crushed Almonds(Badam): 1/2 Cup 
• Crushed Jayefal+Jawitri: 1/2 Teaspoon 
• Chilli Powder: 1 Teaspoon 
• Coriander(Dhanya) Powder: 2 Teaspoon 
• Turmeric(Haldi) Powder: 1 pinch (chutki) 
• Salt: As desired 
• Ghee / Cooking Oil: 1-1/2 (dherh cup) 
• National Korma Masala (Optional for fragrance & added taste) 
• Tez-Patta: 2-3 leaves 
• Sabit Garam Masala: Black Pepper 6-8, Laung/Cloves 4, Zeera 2 pinches, Dar Cheeni/Cinnamon 2 pieces, Bari Ilaichi (cardamom) 2 pieces Serves 4-6 people.

Method: First of all, cut the onion into small pieces and fry it in ghee. Take onion out when it turns golden-brown and in the same ghee/cooking oil pour the garam masala ingredients and tez-patta leaves into the oil and after 1-2 minutes put the chicken in it and fry it thoroughly for 5-7 mins. 

Now put garlic+ginger paste, red-Chilli powder, coriander powder, turmeric powder, and salt in it and cook it thoroughly for around 10 minutes for the meat to soften up. 

On the other hand mix jayefal+jawitri in the fried onions(tali hui pyaz) and crush it then mix it in yogurt(dahi) and pour it in the cooking-pot(daikchi) and cook thoroughly around 10 mins. 

In the end put the crushed almonds(Pisay huay badaam) in it and let it cook on low-flame(halki aanch) for around 10 mins (10 min k liye dam par laga den) untill the ghee/roghan comes on top of salan. 

Put some peeled almonds (sabit badaam) on the top of dish for good presentation. :) 

The super desi and tasty badaami qorma /korma is ready to serve & enjoy!